Soul soup

July 2, 2006

Chap Chye T’ng (Clear Mix Vegetable Soup)

Another refreshing soup for another hot humid day. The title speaks all, vegetable, vegetable and more vegetables! Soup base is pork shoulder and fried cuttlefish boiled in a stock pot with a piece of ginger and some crushed peppercorns. Simmer on slow heat till pork shoulder is tender (approx. 1 hour). Fish it out and set aside to cool. Will be used as soup meat later
July 17, 2006

Arrowroot, Lotus Root and Groundnut Soup

Wild edible roots and tubers have provided people all over Asia with food for thousand of years. Now widely cultivated, these roots are eaten in many ways. Cooked as vegetables, used in desserts, drinks and grounded to make flour etc... Most root vegetables are high in nutritional value. In fact, some roots and tubers like tapioca, sweet potato, yambean replaces rice as the staple diet in certain parts of Asia.
July 28, 2006

Ceylon Spinach Soup

This is a popular daily soup in the Malaysian Chinese home. The Cantonese love their soup and we believe soup is a wholesome dish. It is refreshingly sweet to the last drop.
September 28, 2006

Tomato Egg Drop Soup

Simple as it sounds, this is a nutritious clear soup fit for everyone. Most likely originated from mainland China, this delicious wonder has found its way to my home and placed itself comfortably on my dining table and has never left since. This recipe serves 4 persons.